So-Cal Crab Pot Stickers with Kiwi Sauce

Time to Make: n/a Servings: 30 potstickers & 2 TBSP sauce

What You Need

Filling:

1 lb. Lump crabmeat (drained and shell pieces removed)
1/4 cup Minced green onions
1 TBSP Low-sodium soy sauce
1 tsp Fresh ginger (peeled & grated)
1/4 tsp Chile puree with garlic sauce
2 (10 oz.) packages Frozen chopped spinach, drained, thawed, and squeezed dry
2 oz. Eggology egg whites
1 Garlic clove (crushed)

 

Potstickers:

30 Won ton wrappers)
2 TBSP Cornstarch
1/2 cup Water
1 TBSP Oyster sauce
1/2 tsp Chile puree with garlic sauce
1/4 tsp Grated orange rind
2 TBSP Vegetable oil (divided)

 

Kiwi Fruit Sauce:

3 Peeled kiwifruit (about 3/4 pounds)
1/3 cup Soft tofu, drained
2 TBSP Seasoned rice vinegar

Instructions

  1. Prepare filling: Combine first 8 ingredients in a large bowl.
  2. Prepare pot stickers: Working with 1 won ton wrapper at a time (cover remaining wrappers in damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of dough with water; bring opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Gently flatten pot sticker using fingertips. Place pot stickers on a large baking sheet sprinkled with cornstarch.
  3. Combine 1/2 cup water, oyster sauce, 1/2 teaspoon chile puree, and orange rind.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 1 minute on each side or until browned. Add half of oyster sauce mixture to skillet; cover and cook 2 minutes. Uncover and cook 1 minute or until liquid is evaporated. Remove from skillet. Wipe skillet clean with a paper towel. Repeat procedure with 1 tablespoon oil, remaining pot stickers, and remaining oyster sauce mixture.
  5. Prepare kiwifruit sauce: Combine kiwifruit, tofu, and vinegar in a blender, and process until smooth.
  6. Serve sauce with pot stickers.